Dried Fava and Potato Puree with Dandelion Greens

For Donatella, fava beans were an acquired
taste. "When I was a child, I hated them," she says.
Shes come around to the hearty, healthy bean and has
always been a fan of dandelion greens, an ingredient that
many Italians believe calms the stomach. Timing note:
The favas need to soak overnight.

Preparation

Place fava beans in medium bowl. Pour
enough water over to cover by 2 inches.
Cover and let soak at room temperature
overnight. Drain fava beans. Peel off outer
shell and skin from beans and discard.

Place fava beans in large saucepan.
Add 8 cups water, potato, onion, and carrot
and bring to boil, skimming off any foam
that rises to surface with large spoon.
Reduce heat to medium; add pinch of salt
and simmer uncovered until beans are very
soft, stirring occasionally and adding more
boiling water as needed to keep beans
submerged, about 1 hour 45 minutes. Drain.
Transfer bean mixture to processor and
puree until almost smooth. Season to taste
with salt and pepper. Transfer fava bean
puree to bowl.